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Author Notes: Most pizza dough recipes are for quantity greater than one pizza. This recipe uses a ratio of ingredients to produce a pizza dough from small (9") to large (cookie sheet).
This recipe is for a small crust, for a larger crust use the ratio to scale up.
For example 1/2 cup makes a small crust, 3/4 cup is bigger, 1 cup will be cookie sheet thick crust. The ratio is the cup size scaled against the spoon size by ingredient.
example 1 cup would be the water measure but the flour would be 2 times that.
1 cup would mean 1 tablespoon or 1 teaspoon of ingredient. —njackimec
Makes small individual pizza crusts
- 1/3 cup white bread flour
- 1/3 cup whole wheat bread flour
- 1/3 teaspoon salt
- 1/3 tablespoon yeast
- 1/3 teaspoon sugar
- 1/3 tablespoon high gluten flour (optional) for chewy crust
- 1/3 tablespoon olive oil
- 1 splash oil for raising dough container
- 1/3 cup warm water + 1 tablespoon
- Place yeast and sugar in a cup and add warm water. Stir and let sit until proofed.
- Put both flours in a bowl, add salt and sift together.
- Mix proofed yeast mix with dry mix and add oil. Mix well, form into a ball and place in a oiled container to rise.
- When dough is double in size spread on pan. Top with favorite topping and cook in a hot oven 425 degrees or better for 10-15 minutes. Finish cooking to your preference.
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